Roasting pan

ABSTRACT

A roasting pan having a center carving section made from hardwood. This hardwood center has provision for a set of metal prongs to secure large pieces of meat to the pan. The center may also be repositioned to provide a substantially flat surface for roasting flat pieces of meat such as steak.

United States Patent [1 1 Strathaus I ROASTING PAN Dec. 11, 19731,031,117 7/1912 Hilker ..146/215 1,313,900 8/1919 Kling 2,963,95712/1960 Tashman 99/421 V FOREIGN PATENTS OR APPLICATIONS 381,987 10/1932Great Britain 99/419 UX Primary E.raminerHarvey C. Hornsby AssistantExaminer-Arthur 0. Henderson Attorney-Lyon & Lyon [57] ABSTRACT Aroasting pan having a center carving section made from hardwood. Thishardwood center has provision for a set of metal prongs to secure largepieces of meat to the pan. The center may also be repositioned toprovide a substantially flat surface for roasting flat pieces of meatsuch as steak.

6 Claims, 5 Drawing Figures PAIENIEuuu: 1 I ma v 3.777.654

- sum 2 UF 2 INVENTOR.

$1 5 LZ/m/ fzZArA Aw ROASTING PAN BACKGROUND OF THE INVENTION Roastingpans have heretofore employed the use of drainage slots and cavities toprovide for fluid drainage. These pans have also utilized removableprongs for securing a roast or other piece of meat. Such a pan is shownin the John Strathaus US. Pat. No. 2,751,951. Such roasting pans havecertain limitations as to their utility for certain meats. Such devicesare considered undesirable for use with steaks, chops, and the like. Theflat meat tends to settle into the grooves created for juice run-off,which inturn creates excessive soaking; and in turn, creates a steamingeffect on the underside of the meat. This creates an undesirableproduct, especially when the meat is intended to be turned duringroasting. There is also a tendency for the meat to take on the shape ofthe surface on which it is being cooked. This may become aestheticallyundesirable where the meat is being cooked on a roasting pan grooved fordrainage.

SUMMARY OF THE INVENTION The present invention is designed to functionboth as a roasting pan for large pieces of meat such as a roast which isnormally cooked in one position and for which it is desirable tohavemeans for anchoring it to the pan and as a roasting pan for flat piecesof meat such as flank steak, for which it is desirable to have asubstantially flat cooking surface and for which there is no need tohave an anchoring means. This interchangeability is accomplished throughthe use of a hardwood center section capable of attaining twoconfigurations. With the hardwood centerpiece in one configuration, deepdrainage grooves are provided, and a set of anchoring spikes for fixingthe meat to the roasting pan can be locked to the overall structure.When the anchoring spikes are removed and the hardwood centerpiece isinverted, a substantially fiat surface is provided without the anchoringspikes. In either configuration, the wood center provides an excellentbase for carving as well as roasting.

A metal base is also provided which acts to collect the fluid run-offfrom the cooking meat. The hardwood centerpiece is raised above thismetal base so that the fluids will run off the cooking surface and downinto the collecting portion of the metal base. Also, the base providesthe same function during carving. The carving of a large piece of meatnormally allows the drainage of a great deal of fluid. With this device,the fluids either from cooking or carving are conveniently collected forbasting or for making gravy. A convenient holder with insulated handlesis also shown and is indicative of the aesthetic value of this roasterwhich can be utilized further as the serving tray.

Thus, this device provides a new roasting pan which incorporates thefluid run-off and collection means necessary with large pieces of meatand a means for securing anchoring the meat to the pan with the abilityto also provide a substantially flat surface for the cooking of steaks,chops, and the like where the run-off and anchoring features wouldnormally become a liability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an exploded perspective viewof the complete device.

FIG. 2 is a top view of the complete device as assembled.

FIG. 3 is a cross-sectional side view of the device taken along the line3-3 of FIG. 2.

FIG. 4 is a detailed top view showing the hardwood center section in onemode with the anchoring prongs in place and the drainage grooves up.

FIG. 5 is a detailed view of the hardwood center section in the secondconfiguration providing a substantially flat surface.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Turning now to the drawings,the device is shown with the hardwood center section 10 shown as beingcomprised of two halves 12. Each half 12 is made from a hardwood such assoft white oak to resist charring and burning. The hardwood centersection 10 could be constructed of one piece rather than the two halves12 shown. The split configuration is provided for convenience, ease ofmanufacture, and to enhance drainage, from the center to the gravy tray.Each half 12 of the center section 10 is idential. In the firstconfiguration used for roasting large pieces of meat, the roasting andcarving surface 14 is provided with a groove 16 extending across thediameter of the section half 12 adjacent to the mating surface 18. Whenthe two center section halves 12 are assembled, a semi-circular drainagegroove is formed by the grooves 16 to 'aid in carrying off the cookingfluids. It should be noted that other grooves may be carved from thesurface 14 if more drainage is found to be required. A second drainagepassage is provided through the mating surface 18 by notches 20. Thepassage created by the notches 20 of course can be eliminated from thedevice if a perfectly fiat surface 22 is desired for the alternateconfiguration.

A circular recessed surface 24 is provided in surface 14 to accommodatethe circular, anchoring prong base 26. The prong base 26 has four prongs28 attached thereto. For convenience, the prongs 28 should be sharp foreasy entry into the meat. Actually, any desired number of prongs 28 maybe provided on the prong base 26. It is advantageous to have at leasttwo anchoring prongs 28 to prevent rotation of the meat during handlingor carving. Holes 30 and 32 are provided in the hardwood center section10 and the prong base 26 respectively to accommodate the centering pin34. Two holes are also provided in the center section 10 to accommodatethe locking pins 38. The locking pins 38 are positioned from the centerpin 34 a distance which is slightly less than the radius of the prongbase 26. Looking grooves 40 are provided in the pins 38 to accommodatethe full diameter of the prong base 26. Prong base 26 has two notches 42from its diameter to allow passage of the prong base 26 between thelocking pins 40. With the prong base 26 positioned between the lockingpins 40, the prong base 26 is then twisted to cause its diameter to belocked within the locking grooves 40. The centering pin 34 and lockingpins 38 are rigidly fixed by screws 44 to the metal base 46. In thismanner, the meat is anchored to the base 46 through the prongs 28. Thecircular surface 24 is recessed in the surface 14 in order that thelocking pins 38 need not extend above surface 14 and correspondingly,surface 22.

The metal base 46 has a splatter flange 48 to help retain the cookingfluids. An annular trough 50 is provided for the collection of thecooking fluids. A raised center portion 52 is also provided in the base46 to keep the hardwood center section from being immersed in thecooking fluids which collect in the trough 50. Several small protrusions54 are also provided on the raised portions 52 of the base 46 to keepthe surfaces 14 or 22 from being emmersed in the cooking fluid. Theprotrusions 54 also allow for better drainage of the fluid which passesthrough the notches 20. A holder 56 is shown having a raised centersection 58 to fit within the raised portion of the base 52. In thismanner, the raised section 58 acts to lock the metal base 46 on theholder 56. The annular groove 60 and the center hole 62 are provided toaccommodate the heads of the screws 44. Four resilient base legs 64 areprovided to prevent the scratching of any supporting surface and act tothermally insulate the holder from the supporting surface. Handles 66are preferably made from a material such as wood or plastic which has alow heat conductivity. The handles 66 are attached to the holder 56through the rigid arm 68.

To use this device for roasting large pieces of meat such as a roastwhich generates excessive amounts of cooking fluid during roasting andwhich can be dangerous to the pan, the hardwood center section halves 12are placed on the base 46 with surfaces 14 up. The prong base 26 is thenthreaded onto the centering pin 34 with the notches 42 aligned with thelocking pins 38. The prong base 26 is then rotated to lock into thelocking grooves 40. To provide a substantially flat surface for roastingflat items such as steaks or chops, the hardwood center section halves12 are placed on the base 46 with surfaces 22 up.

Thus, one convenient roasting and carving pan can be used for both largepieces of meat such as roast and flat items such as steaks or chops. Thepresent embodiments of this invention are to be considered in allrespects as illustrative and not restrictive, the scope of the inventionbeing indicated by the appended claims rather than by the foregoingdescription, and all changes which come within the meaning and range ofthe equivalency of theclaims therefor are intended to be embracedtherein.

I claim:

1. A roasting pan for cooking meat comprising a base;

a center section positioned on said base, and

means fixed to said base for retaining said center section on said base;said center section having two selectible operative surfaces, said firstoperative surface being substantially planar and said second operativesurface being grooved for effective disbursement of fluids;

said base having a depression for the collection of liquid received fromsaid operative surfaces; and

an anchoring means for retaining the meat on said second operativesurface of the pan.

2. The roasting pan of claim 1, wherein said anchoring means comprises abase and a plurality of sharp prongs.

3. A roasting pan for cooking meat comprising a base;

a center section positioned on said base, and

means fixed to said base for retaining said center section on said base;

said center section having two selectible operative surfaces, said firstoperative surface being substan tially planar and said second operativesurface being grooved for effective disbursement of fluids;

said base having a depression for the collection of liquid received fromsaid operative surfaces;

an anchoring means for retaining the meat on said second operativesurface of the pan; and

locking means for rigidly fixing said anchoring means to said centersection for operation in conjunction with said second operative surface.

4. A roasting pan for cooking meat comprising a base;

a center section positioned on said base, and

means fixed to said base for retaining said center section on said base;

said center section having two selectible operative surfaces, said firstoperative surface being substantially planar and said second operativesurface being grooved for effective disbursement of fluids;

said base having a depression for the collection of liquid received fromsaid operative surfaces;

an anchoring means for retaining the meat on said second operativesurface of the pan;

said center section comprising two semi-circular halves held together bysaid retaining means.

5. A device for supporting an eatable item while that item is beingcooked comprising, 7

a base,

a hardwood platter positioned on said base,

means for anchoring said eatable items,

retaining means for fixing said platter and said anchoring means to saidbase,

said base having a reservoir for the collection of liquid from saideatable item,

said hardwood platter having two selectible supporting surfaces for saideatable item on either side of said platter, the first of saidsupporting surfaces being substantially planar and the second of saidsupporting surfaces being grooved for effective drainage of said plattersurface and having a depression located therein for positioning of saidanchoring means, and

said anchoring means comprising a base and a plurality of sharp prongs.

6. A roasting pan for cooking meat comprising a base.

a center section positioned on said base, and

means fixed to said base for retaining said center section on said base;

said center section having two selectable operative surfaces, said firstoperative surface being substantially planar and said second operativesurface being grooved for effective disbursement of fluids;

said base having a depression for the collection of liquid received fromsaid operative surfaces; and

a separate holding means for transporting and supporting said roastingpan.

1. A roasting pan for cooking meat comprising a base; a center sectionpositioned on said base, and means fixed to said base for retaining saidcenter section on said base; said center section having two selectibleoperative surfaces, said first operative surface being substantiallyplanar and said second operative surface being grooved for effectivedisbursement of fluids; said base having a depression for the collectionof liquid received from said operative surfaces; and an anchoring meansfor retaining the meat on said second operative surface of the pan. 2.The roasting pan of claim 1, wherein said anchoring means comprises abase and a plurality of sharp prongs.
 3. A roasting pan for cooking meatcomprising a base; a center section positioned on said base, and meansfixed to said base for retaining said center section on said base; saidcenter section having two selectible operative surfaces, said firstoperative surface being substantially planar and said second operativesurface being grooved for effective disbursement of fluids; said basehaving a depression for the collection of liquid received from saidoperative surfaces; an anchoring means for retaining the meat on saidsecond operative surface of the pan; and locking means for rigidlyfixing said anchoring means to said center section for operation inconjunction with said second operative surface.
 4. A roasting pan forcooking meat comprising a base; a center section positioned on saidbase, and means fixed to said base for retaining said center section onsaid base; said center section having two selectible operative surfaces,said first operative surface being substantially planar and said secondoperative surface being grooved for effective disbursement of fluids;said base having a depression for the collection of liquid received fromsaid operative surfaces; an anchoring means for retaining the meat onsaid second operative surface of the pan; said center section comprisingtwo semi-circular halves held together by said retaining means.
 5. Adevice for supporting an eatable item while that item is being cookedcomprising, a base, a harDwood platter positioned on said base, meansfor anchoring said eatable items, retaining means for fixing saidplatter and said anchoring means to said base, said base having areservoir for the collection of liquid from said eatable item, saidhardwood platter having two selectible supporting surfaces for saideatable item on either side of said platter, the first of saidsupporting surfaces being substantially planar and the second of saidsupporting surfaces being grooved for effective drainage of said plattersurface and having a depression located therein for positioning of saidanchoring means, and said anchoring means comprising a base and aplurality of sharp prongs.
 6. A roasting pan for cooking meat comprisinga base. a center section positioned on said base, and means fixed tosaid base for retaining said center section on said base; said centersection having two selectable operative surfaces, said first operativesurface being substantially planar and said second operative surfacebeing grooved for effective disbursement of fluids; said base having adepression for the collection of liquid received from said operativesurfaces; and a separate holding means for transporting and supportingsaid roasting pan.